Rice bran protein (RBP) was isolated from rice bran (RB) with different storage time and rice bran protein fibril aggregates (RBPFAs) were prepared by heating (90 degrees C) under acidic condition (pH 2.0) to investigate the effects of RB rancidity on the structural characteristics and rheological properties of RBPFAs. The results showed that the optimal RBP concentration for the preparation of RBPFAs was 40 mg/mL. As the heating time increased, the thioflavin T intensity, 8-sheet content, average particle size, & zeta;-potential, and surface hydrophobicity of RBPFAs firstly significantly incr...
